Chickpea Bacon and Butter Bean Salad
Transform your salad game with this vibrant and protein-packed Chickpea Bacon and Butter Bean Salad! This recipe stands out with its smoky, crispy roasted chickpeas—seasoned with smoked paprika, maple syrup, and soy sauce to mimic the satisfying flavors of bacon. Paired with creamy butter beans, juicy cherry tomatoes, crisp cucumber, and a zesty tahini-lemon dressing, this salad offers a perfect balance of textures and Mediterranean-inspired flavors. Ready in just 25 minutes, it's a delightful option for a quick lunch, meatless dinner, or make-ahead meal prep. Bursting with plant-based protein, fiber, and fresh ingredients, this salad is as nourishing as it is delicious. Serve as-is or alongside crusty bread for a wholesome experience everyone will love!
Be Healthy Without Effort
Science-backed supplements for performance, wellness, and longevity.
Optimize your body chemistry naturally
Recipe Information
Ingredients
- 1 can (15 oz) Canned chickpeas (garbanzo beans), drained and rinsed
- 2 tablespoons Olive oil
- 1 teaspoon Smoked paprika
- 1 tablespoon Soy sauce
- 1 teaspoon Maple syrup
- 0.5 teaspoon Garlic powder
- 1 can (15 oz) Canned butter beans, drained and rinsed
- 1.5 cups Cherry tomatoes, halved
- 1 cup Cucumber, diced
- 0.5 small Red onion, thinly sliced
- 0.25 cup Fresh parsley, chopped
- 2 tablespoons Tahini
- 2 tablespoons Fresh lemon juice
- 1 clove Garlic clove, minced
- 2 tablespoons Water
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a mixing bowl, toss the drained chickpeas with olive oil, smoked paprika, soy sauce, maple syrup, and garlic powder until evenly coated.
Spread the chickpeas out on the prepared baking sheet in a single layer. Roast in the oven for 20-25 minutes, stirring halfway through, until crispy and golden brown. Set aside to cool.
In a large salad bowl, combine the butter beans, cherry tomatoes, cucumber, red onion, and fresh parsley.
In a small bowl, whisk together the tahini, lemon juice, minced garlic, water, salt, and black pepper to create the dressing. Adjust the consistency by adding more water if necessary.
Drizzle the dressing over the salad ingredients and toss gently to combine.
Top the salad with the crispy roasted chickpeas just before serving to maintain their crunch. Enjoy!
Nutrition Facts
Calories |
299 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.6 g | 17% | |
| Saturated Fat | 1.9 g | 10% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 731 mg | 32% | |
| Total Carbohydrate | 35.8 g | 13% | |
| Dietary Fiber | 9.5 g | 34% | |
| Total Sugars | 7.6 g | ||
| Protein | 11.7 g | 23% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 677 mg | 52% | |
| Iron | 2682.9 mg | 14905% | |
| Potassium | 847 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
